Gut-healthy bread doesn’t have to be sourdough and we have found a fantastic gut-friendly recipe at www.jessicacox.com.au. It is free from common allergens (gluten, dairy, eggs, yeast, sugar) and full of wholefoods (wholegrains, protein and fats), making it dense and nutritional and possibly better suited to an open sandwich on thick slices.
1 cup sorghum flour (or buckwheat flour)
½ cup brown rice flour
½ cup almond meal (use sunflower seed meal if nut intolerant – just whizz seeds up in a blender)
2 tsp baking powder
1 tsp cream of tartar
½ tsp sea salt
1½ tbsp psyllium husk
¼ cup flaxseed meal
½ cup pepitas (pumpkin seeds)
½ cup sunflower seeds
¼ cup flaxseeds (linseeds)
1½ cups water (add an extra 1/4 cup if needed)
1 tbsp apple cider vinegar
¼ cup extra virgin olive oil
- Preheat the oven to 180℃. Grease and flour a standard sized bread loaf tin.
- In a large mixing bowl combine all of the dry ingredients including all the seeds and mix well.
- Make a well in the center and add the wet ingredients – water, olive oil and apple cider vinegar. Mix the wet ingredients through into the dry ingredients bringing to a wet batter. This mixture will not be like bread dough, it is more like a very thick cake batter. If it seems too stiff and not like a thick cake batter, add the extra ¼ cup of water.
- Spoon the mixture into the prepared baking tin and smooth out the top. You can sprinkle the top with some extra seeds if you like. Place in the oven for 60-65 minutes, checking at around the 50-minute mark to ensure it is getting close. The bread is done when a skewer comes out of the centre free of wet dough and it sounds hollow when you knock on the top of it with a closed fist.
- Allow the bread to cool in the tin for 10 minutes then gently run a knife around the edges before removing the bread from the baking dish. Leave the bread to cool on a wire rack.
- This bread can be kept out of the fridge for 48 hours, then is best sliced and frozen to keep it super fresh. Delicious served toasted and topped with your favourite toppings.
This recipe makes one small, though very dense and filling loaf. If you require a larger loaf I recommend doubling the recipe and cooking for an extra 20 minutes, or until ready.
Open chicken salad sandwich recipe
An open sandwich is a slice of bread or toast with the ingredients placed on top. Using a thick slice of the delicious and healthy bread from the above recipe, or a similar bought loaf, add the following ingredients to make a filling, delicious, gut-friendly open sandwich.
The Greek yoghurt contains live friendly bacteria and the veggies provide additional fibre to help feed them.
½ red onion, finely chopped
1 tbsp plain live thick Greek yoghurt
1 cup cooked chicken breast, shredded
Seasalt and pepper to season
Fresh romaine lettuce, chopped
2 tbsp pumpkin or sunflower seeds
- Combine the onion, Greek yoghurt, salt, pepper and chicken in a bowl
- Place the lettuce on top of the bread (buttered with organic grass-fed butter), pile the chicken mixture on top of the lettuce and sprinkle the seeds on top